Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, olive tapenade. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Save Time and Do Groceries Online Now. Steps to Make It Gather the ingredients. The Spruce Combine Kalamata olives, capers, lemon juice, olive oil, anchovy paste, and pepper. The Spruce Refrigerate and use within two weeks.
Olive Tapenade is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Olive Tapenade is something which I have loved my whole life.
To get started with this particular recipe, we must first prepare a few components. You can cook olive tapenade using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Olive Tapenade:
- Prepare 1 cup olives
- Get 1 clove garlic
- Take 1 tablespoon capers
- Take 3 teaspoons lemon juice
- Get 4 tablespoons olive oil
- Make ready 1 teaspoon black pepper
- Make ready 1 cup fresh flat leaf parsley
While it likely originated in the Mediterranean diet regions, where capers are from, tapenade became popular in France's Provençal region in the south. There, tapenade is usually served alongside bread or crackers, so you can add as much or as little of the spread atop. Olive tapenade is hardly something you need a recipe for, it's just a thick paste of black olives with garlic, anchovies, and herbs. I use oil-cured black olives, but if you have a hard time finding these (like I sometimes do), any flavorful black olive will do the trick.
Steps to make Olive Tapenade:
- Drain and pit the olives. Preferably kalamata olives.
- Combine all the ingredients in a food processor and mix until smooth.
- Note: Add less olive oil and blend sorter time for a more chunkier consistency.
- Note: Replace the capers with sardines or anchovies for a traditional olive tapenade.
Olive tapenade is hardly something you need a recipe for, it's just a thick paste of black olives with garlic, anchovies, and herbs. I use oil-cured black olives, but if you have a hard time finding these (like I sometimes do), any flavorful black olive will do the trick. Still, our association of tapenade with the south of France isn't just down to origin; it's also because tapenade really sums up what is great about Provençal food. The simple combination of black olives, capers and olive oil gives you a hit of salt from the olives; bitter, grassy undertones from the olive oil and sharpness from the capers. It's a deceptively easy thing to put together.
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